2LBS Pork from your harvest; 1/2 cup all purpose flour; 1 tablespoon seasoned salt; 1 1/2 teaspoon black pepper; 1/4 cup butter; 2 cups milk; 2 cups beef broth; 2 tablespoons Worcestershire sauce.
Thread meat cubes onto 4" bamboo skewers, combine flour, seasoned salt and pepper placing on plate to roll meat in flour mixture to coat; reserve left over flour mixture. Brown all sides of skewered meat in the butter in fry pan with high sides. Remove browned meat from pan. Combine remaining ingredients with the left over flour mixture whisking (no lumps). Scrap the drippings to loosen Add the liquid to fry pan scrapping the bottom as you bring to a boil. When thickened lower to simmer, add meat cover simmer for 1 1/2 hours stirring occasionally. The gravy is great over mashed potatoes.
Topic: City Chicken "Pork" (Read 1921 times)
